In a 5-quart soup pot, pour the olive oil and set it over a medium-high flame, ensuring an even distribution of heat.

Once the oil reaches its optimum temperature, introduce the carrots and onions, ensuring they are spread out evenly. Allow them to cook for approximately 5 minutes, or until the onions achieve a translucent appearance.

Incorporate the garlic and fresh thyme leaves, stirring them in until well combined with the other ingredients.

Proceed to add the white beans - ensuring to include the juice for enhanced flavor - the chicken stock, diced ham, ham hock, and bay leaves into the pot. Stir meticulously to ensure an even mixture.

Let the soup simmer gently for a duration of 10-15 minutes, during which it should attain a slightly thickened consistency, indicating the melding of flavors.

After achieving the desired consistency, sample the soup and season with kosher salt and freshly ground black pepper to your preferred taste profile.

Lastly, integrate the minced parsley and ensure it's evenly dispersed before serving the soup while it's still at its optimal temperature.